These homemade bagels are the perfect blend of chewy on the outside and soft on the inside, making them a morning favorite. With just a few simple ingredients and steps, you can make bakery-quality bagels right in your own kitchen. They're a fantastic way to start your day or impress guests at brunch.
All-purpose flour forms the base of the dough, giving the bagels their structure. Salt enhances flavor and controls yeast activity. A dash of sugar feeds the yeast, helping the dough rise. Active dry yeast is the leavening agent, making the dough airy and light. Warm water activates the yeast, while vegetable oil adds slight moisture and richness. Baking soda in the boiling water helps the bagels develop their signature chewy crust. Egg white is optional but gives a glossy finish if you like a shiny bagel.
These bagels are delightful with a smear of cream cheese or butter. For a heartier meal, try them as the base for a breakfast sandwich with eggs, bacon, and cheese. They also pair wonderfully with smoked salmon and capers for a classic bagel and lox experience.
Start by mixing the flour, salt, and sugar in a large bowl. It’ll give you a good base to work with. In a separate small bowl, dissolve the yeast in the warm water and add the oil. Make sure the water is just warm, not hot, to avoid killing the yeast. Pour the yeast mixture into the dry ingredients and mix until a dough begins to form. Use your hands to bring it all together, and then knead the dough for about 10 minutes until it’s smooth and elastic. It should bounce back when you poke it.
Once kneaded, place the dough in a greased bowl, cover it, and let it rise in a warm spot for about an hour. It should double in size. Meanwhile, preheat your oven to 425°F (220°C) and get a pot of water boiling. After the dough has risen, punch it down gently and divide it into 8 equal portions. Roll each piece into a ball, then use your thumb to poke a hole in the center, stretching it to about 2 inches wide.
Now, add the baking soda to the boiling water. Carefully boil each bagel for 1-2 minutes on each side. This step is crucial for that chewy texture. Place the boiled bagels on a baking sheet lined with parchment paper. If you want a shiny finish, brush them with egg white before baking. Bake them for 20 minutes until they’re golden brown and sound hollow when tapped on the bottom.